[Mock Samgyetang]

How hot will it get this year? The number of days that remind us of the hot summer of last year is gradually increasing. In Korea, there is a custom called “복날 (bongnal),” which is similar to the Japanese custom of “Doyo no Ushi no Hi.” The underlying idea is to cure fever by eating hot food, which is called “이열치열 (iyeolchiyeol),” meaning to eat hot samgyetang and sweat a lot to refresh the body and get through the hot summer! This is what it is all about.

The “sam” in samgyetang is ginseng and the “gye” is chicken. Chicken is said to warm the stomach and replenish the qi, and hen is especially effective for postpartum weakness and gynecological symptoms, so hen is often used. Ginseng, the other main ingredient of ginseng, is also cultivated in Japan, but the Korean Peninsula is still famous for its ginseng, which is divided into annual root units ranging from one-year to six-year roots. The ginsenoside is also found in the processing method. There are three processing methods: water ginseng, white ginseng, and red ginseng. Red ginseng” is steamed without peeling and then naturally dried until it turns red with less than 14% water content, and is considered the most expensive and best product because of its high ginsenoside content. Other herbs that seem to be effective are Chinese juniper, jujube, Chinese juniper, and Chinese cinnamon.

I would love to go to the home of samgyetang on the occasion of “bongnal,” but since it is difficult to go there, I tried to make my own samgyetang. Samgyetangis very popular nowadays, and it seems that there are samgyetang kits and samgyetang recipes that can be made in a rice cooker. This time, it is a simple samgyetang that is made by simply simmering chicken with salted malted rice. Unfortunately, I could not find ginseng, which is originally the main ingredient, but I added jujubes, pine nuts, wolfberries, ginger, and garlic, which I could find at the supermarket. I am very satisfied with the taste for the first time. The jujubes and wolfberry nuts alone make me feel like it is doing something good for my body! The chicken meat also became tender thanks to the salted malt, and it is like a collaboration of Korean and Japanese proud fermented foods. It was convenient to make a large batch in do-nabe L from Ceramic Japan and freeze it. Next time, I would definitely like to make it with ginseng.

10 chicken wings
1 tablespoon salted malt
1 to 3 green onions
1 piece of ginger
2 to 3 garlic cloves
3 tablespoons glutinous rice
Salt to taste
Other vegetables of your choice (radish, lotus root, Chinese cabbage, mushrooms, etc.)

1. Cover the chicken wings with salted malt.
2. Cut vegetables.
3. Put everything except salt into the pot.
4. Bring to a boil and simmer for 30 minutes to 1 hour.
5. Add salt to taste at the end.

Ceramic Japan's do-nabe L